Same Day Bake Sourdough Batard 当天烤的欧包 ( 72% Hydrations)

谢谢 FB《包包的记录》的Genie Chin 的食谱分享。当天烤的欧包。

当天烤的欧包。全程大约用了3个半小时就烤了。切割功夫不够好，没有耳朵😅 第一次用高酵母量来制作，所以用厨师机揉面团方便多了！😉全程操作的面团都保持松弛状态，很好操作。

Thank you to Genie Chin of "The Record of Bags" in FB for sharing the recipe. Same day bake sourdough batard.

The whole process took about 3 and a half hours then sent the loaf to bake. My bread scoring still need to improve...  the elusive ear!  😅 

My first time to make with a high amount of levain (60% of levain used in this recipe) So, it is much more convenient to knead the dough with a stand mixer! 😉

The dough remains relaxed throughout the process, so it is easy to handle.

👆Nice and even opened crumbs💗

当天烤的欧包( 72% Hydrations)

材料：

250克    高筋面粉~100%

150克    酵母~60%

180克    水~72%

12克      糖~4.8%

4克        盐~1.6%

1汤匙    橄榄油~6%

制作过程：

~混合所有材料，除了酵母和橄榄油，厨师机揉后，静置30分钟

~加入酵母，厨师机揉约13-15分钟，面团揉出薄膜

~加入橄榄油，用手简单操作～简单的折叠法

~Coil Foil X5次，间隔30分钟

~整形，进freezer半小时后，取出直接割线后烘烤

~ 烤炉预热 250度，35-40分钟

~230度带盖烤20分钟

~200度开盖烤20分钟

Sourdough Batard( 72% Hydrations)

Ingredients:

250 g    high-gluten flour~100%

150 g   levain ~60%

180 g   water ~ 72%

12 g     sugar ~ 4.8%

4 g       salt ~ 1.6%

1 Tbsp  olive oil ~ 6%

Method:

~Mix all the ingredients, except yeast and olive oil, after kneading in the chef's machine, let stand for 30 minutes

~Add yeast, knead the dough for about 13-15 minutes

~Add olive oil, simple operation by hand~Simple folding method

~Coil Foil X 5 times, 30 minutes apart

~Shaping, after entering the freezer for half an hour, take it out and cut the thread directly and bake

~ Preheat the oven to 250 degrees, 35-40 minutes

~230°C with lid for 20 minutes

~200 degrees open lid and bake for 20 minutes

Happy Baking!